This JalapeƱo Popper Sourdough Bread is stuffed with fresh jalapeƱos, sharp cheddar, crispy bacon, and creamy pockets of cream cheese for a savory loaf inspired by the classic appetizer dip.
I think we can all agree that a good jalapeƱo cheddar sourdough is hard to beat. In fact, it was the very first sourdough inclusion loaf I ever made when I was starting my sourdough journey!
But lately, I've been having so much fun experimenting with different mix-ins and turning some of my favorite foods into sourdough bread (hi, French onion soup sourdough!). So when someone brought jalapeƱo popper dip to a friend's house, I immediately thought, āI need to turn this into a loaf of sourdough bread.ā
And that's exactly what I did. After a little testing in the kitchen, I found that freezing the cream cheese before adding it during shaping worked best because it keeps it from smearing into the dough. I also learned that cooking the bacon until it's extra crispy helps reduce the excess grease and keeps the dough from becoming too oily.
Let me tell you... this loaf tastes just like the classic appetizer. It's salty, spicy, cheesy, melty, and creamy with all the flavors and textures you love from jalapeƱo popper dip. Toast it with a little butter, turn it into a sandwich, or just eat a slice warm straight from the loafāyou really can't go wrong.
If you're a savory sourdough lover, you have to give this one a try!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Active Sourdough Starter- Use a bubbly, recently fed starter at peak activity for the best rise. You can also use 1ā2 day old discard, but fermentation may take slightly longer.
- JalapeƱos- Fresh jalapeƱos provide the best flavor and texture, but drained jarred jalapeƱos work too. Remove the seeds and membranes for a milder loaf.
- Bacon- Cook the bacon until very crispy to reduce excess grease and keep it from becoming chewy in the finished loaf.
- Cheddar Cheese- Freshly shredded cheddar melts better and gives the best texture, though pre-shredded cheese works in a pinch.
- Cream Cheese- Freeze the cream cheese before cubing so it's easier to incorporate during shaping. You can also leave it out if preferred.
- Water- If your kitchen is cool, use warm water (80ā85Ā°F) to encourage fermentation. You can also adjust the amount slightly to suit your preferred hydration level.
- Bread Flour- Provides structure, chew, and height. All-purpose flour can be used but loaf may be slightly flatter and more dense.
- Kosher Salt- Enhances flavor and strengthens the dough. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Mortonās or table salt, use about half as much by volume or weigh for accuracy.
Tips for Success
- Shred your own cheddar. Freshly shredded cheese melts better and doesn't contain the anti-caking agents found in pre-shredded cheese.
- Freeze the cream cheese first. Frozen cream cheese cubes are easier to work into the dough and are less likely to smear during shaping.
- Cook the bacon until crispy. Crispy bacon holds its texture better in the finished loaf and is less likely to make the dough greasy.
- Watch the dough, not the clock. Bulk fermentation can vary depending on your starter and kitchen temperature. Look for dough that's noticeably puffy with bubbles throughout and nearly doubled in size.
- Expect slightly less oven spring. The bacon, cheddar, and cream cheese add weight and fat to the dough, so don't be surprised if your loaf doesn't rise quite as high as a plain sourdough.
How to Make JalapeƱo Popper Sourdough Bread
Follow these simple steps to make jalapeƱo popper sourdough bread at home. See the recipe card for the full ingredient list and detailed instructions.
Step 1: Feed starter. Make sure itās bubbly and active before mixing the dough.
Step 2: Cook bacon. Bake bacon at 400Ā°F for 15ā20 minutes until crispy. Drain, cool, and chop into small pieces.
Step 3: Mix dough. Combine water and starter. Add bread flour, salt, and garlic powder, mixing until a sticky dough forms. Rest 20 minutes.
Step 4: Stretch and fold. Add mix-ins during first set of stretch and folds (Ā¼ each fold). Complete 4 sets total, resting 15 minutes between each.
Step 5: Bulk fermentation. Cover and let the dough rise until nearly doubled and bubbly, about 4ā12 hours.
Step 6: Shape. Gently stretch the dough into a rectangle. Layer in the frozen cream cheese cubes, then fold and shape it into a tight ball.
Step 7: Proof.Transfer to a floured proofing basket, cover, and refrigerate overnight.
Step 8: Bake. Preheat oven to 450Ā°F with a Dutch oven inside. Score the dough, add 2 ice cubes to the pot for steam, and bake 40 minutes covered, then 5-10 minutes uncovered. Let cool at least 2 hours before slicing.
Baker's Timeline
Hereās a sample timeline to help you plan your jalapeƱo popper sourdough bread.
- 8:00 PM (Night Before): Feed your starter.
- 7:30-8:00 AM: Cook the bacon.
- 8:00ā8:30 AM: Mix the dough and let it rest for 20 minutes.
- 8:30ā9:30 AM: Perform stretch and folds; add mix-ins.
- 9:30 AMā5:30 PM (varies): Bulk fermentation (until nearly doubled in size).
- 5:30ā6:00 PM: Shape and fill the dough.
- 6:00 PMā6:00 AM (Next Day): Cold proof in the fridge overnight.
- 6:00ā6:45 AM: Bake at 450Ā°F.
- 6:45ā8:45 AM: Cool completely before slicing.
Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen. Always use visual cuesālike a dough that has doubled and looks airyārather than relying strictly on the clock.
How to Store
Store jalapeƱo popper sourdough bread (whole or sliced) in a bread box or airtight container at room temperature for up to 2 days.
For longer storage, slice the loaf and freeze it in a freezer-safe bag for up to 3 months. Thaw slices at room temperature or pop them straight into the toaster or oven to warm through.
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Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
š Recipe
JalapeƱo Popper Sourdough Bread
Equipment
- Straight-sided container (optional)
- Proofing basket or bowl lined with tea towel
- Bread sling or parchment paper
- Lame or sharp knife
Ingredients
- 8 ounces bacon
- 1 Ā½ cups (360 grams) water
- Ā½ cup (100 grams) active sourdough starter
- 4 cups (480 grams) bread flour
- 3 Ā½ teaspoons (10 grams) Diamond Crystal Kosher Salt reduce to 1 Ā¾ teaspoons if using Morton's brand or table salt, or measure by weight
- 1 teaspoon garlic powder
- 1-2 fresh jalapeƱos sliced (seeds removed if desired)
- 1 cup (100 grams) shredded cheddar cheese
- 4 ounces (113 grams) cream cheese frozen, then cut into Ā½-inch cubes
- Rice flour for proofing basket
- 2 ice cubes for steam
Instructions
- Feed your sourdough starter 6ā12 hours before mixing the dough so it's bubbly, active, and ready to use. In a cooler kitchen (60ā65Ā°F), this may take closer to 12 hours. In a warmer kitchen (around 75Ā°F), it may be ready in about 6 hours.
- Preheat the oven to 400Ā°F and line a rimmed baking sheet with parchment paper. Arrange the bacon in a single layer and bake for 15ā20 minutes, or until crispy. Transfer to a paper towel-lined plate to cool, then chop into small pieces.8 ounces bacon
- In a large bowl, whisk together the water and active sourdough starter until combined. Add the bread flour, salt, and garlic powder, then mix until no dry flour remains and a shaggy dough forms. Cover and let rest for 20 minutes.1 Ā½ cups (360 grams) water, Ā½ cup (100 grams) active sourdough starter, 4 cups (480 grams) bread flour, 3 Ā½ teaspoons (10 grams) Diamond Crystal Kosher Salt, 1 teaspoon garlic powder
- Lightly wet your hands. Gently flatten the dough and sprinkle one-quarter of the bacon, jalapeƱos, and cheddar cheese over the surface. Lift one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl a quarter turn and repeat, adding another quarter of the mix-ins with each fold until all of the bacon, jalapeƱos, and cheese have been incorporated. Gather the dough into a loose ball and place it seam-side down. Cover and let rest for 15 minutes. Repeat the stretch-and-fold process 3 more times (4 rounds total), resting 15 minutes between each round.1-2 fresh jalapeƱos, 1 cup (100 grams) shredded cheddar cheese, 4 ounces (113 grams) cream cheese
- Cover the dough and let it rise at room temperature until nearly doubled in size and noticeably puffy with bubbles throughout, about 4ā12+ hours depending on your kitchen temperature and the strength of your starter.
- Turn the dough onto a lightly floured work surface and gently stretch it into a large rectangle. Scatter half of the frozen cream cheese cubes over the surface. Fold one short side of the dough toward the center, then sprinkle another quarter of the cream cheese cubes over the folded section. Fold the opposite short side over the top, like folding a letter, then add the remaining cream cheese cubes. Fold the two long sides toward the center to enclose the filling. Flip the dough seam-side down. Using your hands or a bench scraper, gently pull the dough toward yourself against the work surface until it forms a smooth, tight ball.
- Lightly dust a proofing basket (or a bowl lined with a clean tea towel) with rice flour. Transfer the dough seam-side up to the basket, pinching the seam closed if needed. Cover and refrigerate overnight, or for 12ā16 hours.Rice flour
- Place a lidded Dutch oven in the oven and preheat to 450Ā°F. Once the oven reaches temperature, allow the Dutch oven to continue heating for 30 minutes.
- Turn the dough onto a piece of parchment paper or a bread sling. Score the top with a lame or sharp knife. Carefully remove the hot Dutch oven from the oven. Add the ice cubes to the Dutch oven for steam, then carefully lower the dough inside. Cover with the lid and bake for 40 minutes. Remove the lid and continue baking for 5ā10 minutes, or until the crust is deeply golden brown and reaches your desired color.2 ice cubes
- Transfer the bread to a wire rack and let cool for at least 2 hours before slicing.
Notes
- Note: Because this dough includes heavier mix-ins like bacon, cheese, and cream cheese, it may have slightly less oven spring than a plain sourdough loaf.
- Storage:Ā Store an an airtight container or bread box at room temperature for up to 2 days or freeze for up to 3 months.
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